 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Found on Elizabeth Baird's Blog, this is a Syrian version of hummus made with whole chickpeas in Madhur Jaffrey’s World Vegetarian. Rather than pureed hummus, this is a chickpea salad accented with garlic and lemon, as in hummus, but with the addition of chopped tomatoes and flat leaf parsley. Ingredients:
2 large garlic cloves |
1/2 teaspoon salt |
3 tablespoons extra virgin olive oil |
2 tablespoons lemon juice, fresh |
1 pinch cayenne |
1 (19 ounce) can chickpeas, drained and rinsed |
1/2 cup cherry tomatoes, chopped |
2 tablespoons fresh flat-leaf parsley, minced |
Directions:
1. . Chop the garlic coarsely on a cutting board. Sprinkle with salt and with a fork or angled blade of knife, mash the garlic and salt together to make a fairly smooth paste. Scrape into a medium bowl. Add olive oil, lemon juice and cayenne; stir well to combine flavours. Stir in chickpeas. (Make-ahead: refrigerate, covered, for up to 1 day.).
2. . Add tomatoes and parsley; stir to combine.
|
|